Winter Lentil Vegetable Soup

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* Exported from MasterCook *

 

Winter Lentil Vegetable Soup

 

Recipe By :Submitted by Cecile Leverman

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup lentils

1 cup chopped onion

1 stalk celery -- chopped

2 cups shredded cabbage

1 28 oz can whole tomatoes -- chopped

2 cups vegetable broth

3 carrots -- chopped

1 clove garlic -- crushed

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon sugar

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/4 teaspoon curry powder

 

Place the lentils into a stockpot or a Dutch oven and add water to twice the

depth of the lentils. Bring to a boil, then lower heat and let simmer for about

15 minutes. Drain and rinse lentils; return them to the pot.

 

Add onion, celery, cabbage, tomatoes, broth, carrots and garlic to the pot and

season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1

1/2 to 2 hours or until desired tenderness is achieved.

 

If you can't hang around long enough for this to cook, put it in a slow cooker.

 

 

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Per Serving (excluding unknown items): 169 Calories; 2g Fat (10.2% calories from

fat); 9g Protein; 32g Carbohydrate; 10g Dietary Fiber; 1mg Cholesterol; 933mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : This soup has very little fat, is cheap and easy to make and delicious.

Our family practically lives on it in the winter and I usually double the

recipe. Sprinkle grated cheddar on top if you wish.

 

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0